Cover Caption

November Online Cover: Volatile compounds, flavor and aroma evaluation scoring standards found in black and jasmine ‐scented black teas, from “Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes”, by Huanhuan Li, Liyong Luo, Mengjun Ma, and Liang Zeng. p. 2718.
Source: Journal of Food Science - Category: Food Science Tags: Content Source Type: research